Elevate Your Healthy Brunch with Mouthwatering Cachapas: No Failing Allowed | ¿Quién dijo Cachapa?

Name: Elevate Your Healthy Brunch with Mouthwatering Cachapas: No Failing Allowed | ¿Quién dijo Cachapa?
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Latin American, American
Ingredients: 12 oz, 300g corn, from 3 or 4 cobs depending on size; 1 teaspoon pink salt; 2 eggs; 1/2 cup White cornflour pre-cooked; 1 teaspoon raw brown sugar; 8 to 10 oz fresh mozzarella cheese; 1 teaspoon Butter, for spreading at the end; 1 teaspoon Sour cream, (optional)

10 steps

Prep:10minCook:20min

The Cachapa is a beloved dish with its origins deeply rooted in Venezuela, where it holds a special place in the hearts and palates of locals. This traditional Venezuelan corn "pancake" is a culinary gem, symbolizing the country's rich agricultural heritage and love for fresh, natural ingredients. The classic cachapa is filled with fresh cheese; we call it "queso telita" or "queso de mano," molded like mozzarella by stretching it. In this recipe, we'll use mozzarella, which is the most similar and accessible to everybody. Cachapas are a versatile and satisfying meal enjoyed by people of all ages. The dish embodies the spirit of Venezuelan cuisine, which, by the way, was recently prepared in a MasterChef Australia episode by a Venezuelan chef, and he nailed it!

Updated at: Sun, 22 Oct 2023 14:10:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories229.8 kcal (11%)

Total Fat13.2 g (19%)

Carbs14.7 g (6%)

Sugars2.3 g (3%)

Protein13.9 g (28%)

Sodium705.5 mg (35%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

300gcorn

from 3 or 4 cobs depending on size

1 teaspoonpink salt

2eggs

½ cupWhite cornflour

pre-cooked

1 teaspoonbrown sugar

raw

8 ozfresh mozzarella cheese

1 teaspoonButter

for spreading at the end

1 teaspoonSour cream

optional

Instructions

Step 1

Begin by shucking the fresh corn and removing the kernels. You can do this by standing the corn cob upright and slicing downward to remove the kernels.

Step 2

Place the corn kernels in a blender or food processor. Add the corn flour, eggs, panela, and salt to the blender with the corn kernels.

Step 3

Blend the mixture until the ingredients come together, but don't overblend; we need a thick consistency for a great texture.

Step 4

Slice the mozzarella into thick slices and set them aside.

Step 5

Heat a non-stick skillet or griddle over medium-high heat and add a bit of butter or oil to prevent sticking. We prefer oil for cooking and butter for spreading.

Step 6

Pour a ladleful of the corn mixture onto the hot skillet, spreading it into a circle with the back of the ladle.

Step 7

Cook the cachapa until it's golden brown on one side, then flip it and cook the other side until it's also golden brown, which takes around 3-4 minutes per side.

Step 8

Repeat the process until you use all the mixture. You can use a cloth to keep them warm until you finish with all the batter.

Step 9

Once ready, spread butter on one side of the cachapa and add the cheese, sliced, only half of it so you can fold it, like an empanada or taco.

Step 10

Put more butter on top and enjoy! I recommend eating it with a sour cream spread or "nata" as we call it—so yummy!